Classic Seared Tuna Nicoise

photo
Low-Carb
Share!
Low-Carb
Share!

Instructions

photo

1 Prep

Remove the tuna from the fridge and allow to rest at room temperature before cooking. Remove the ends of the green beans and cook them in boiling water for 5-6 minutes until soft. Instantly remove from the water and rinse with cold water. Drain and keep aside.

photo

2 Boil

In another pot boil the eggs to the desired consistency (5-7 minutes). Drain and peel once cooled.

photo

3 Make dressing

Prepare the dressing by spooning the mustard in a small bowl. Add the vinegar and season with a pinch of salt and pepper. Now slowly drizzle in some olive oil while whisking with a spoon. Once the dressing has thickened add the oregano and crushed garlic. Mix well.

photo

4 Rinse and chop

Rinse and chop the lettuce leaves and tomatoes. Peel and slice the onion. In a bowl mix the lettuce, tomatoes, onion, green beans and olives with the dressing.

photo

5 Fry and serve

On a hot pan with a spoon of oil, fry the tuna to the desired color (2 minutes per side for a raw middle). Season with salt and pepper and allow to rest on the chopping board for 5 minutes before slicing. Serve on top of the salad and top with a few egg quarters.

Tips for fussy eaters

Serve the tuna slices with rice, green beans and crumbled egg.

Pro tip

Tuna can be treated and eaten like beef. Typically tuna is served as raw in the middle otherwise it will be dry and tough. Sear on a pan for 2 minutes per side.

A real Côte d’Azur classic!

Cooking Time: 20 min

Cals 513 · Prot 61 · Carbs 18.3 · Fat 19.7

Ingredients

Number of people

Salad

Tuna steaks 300 Grams
Olive oil 0.5 Tbsp
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Green beans 150 Grams
Eggs 2 Pieces
Romaine lettuce 200 Grams
Tomatoes 1 Pieces
Red onion 1 Pieces
Whole kalamata olives 40 Grams

Dressing

Dijon mustard 10 Grams
Red vinegar 5 ML
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Olive oil 0.5 Tbsp
Dried oregano 1 Grams
Garlic cloves 1 Pieces

A real Côte d’Azur classic!

Cooking Time: 20 min

Cals 513 · Prot 61 · Carbs 18.3 · Fat 19.7

Instructions

photo

1 Prep

Remove the tuna from the fridge and allow to rest at room temperature before cooking. Remove the ends of the green beans and cook them in boiling water for 5-6 minutes until soft. Instantly remove from the water and rinse with cold water. Drain and keep aside.

photo

2 Boil

In another pot boil the eggs to the desired consistency (5-7 minutes). Drain and peel once cooled.

photo

3 Make dressing

Prepare the dressing by spooning the mustard in a small bowl. Add the vinegar and season with a pinch of salt and pepper. Now slowly drizzle in some olive oil while whisking with a spoon. Once the dressing has thickened add the oregano and crushed garlic. Mix well.

photo

4 Rinse and chop

Rinse and chop the lettuce leaves and tomatoes. Peel and slice the onion. In a bowl mix the lettuce, tomatoes, onion, green beans and olives with the dressing.

photo

5 Fry and serve

On a hot pan with a spoon of oil, fry the tuna to the desired color (2 minutes per side for a raw middle). Season with salt and pepper and allow to rest on the chopping board for 5 minutes before slicing. Serve on top of the salad and top with a few egg quarters.

Tips for fussy eaters

Serve the tuna slices with rice, green beans and crumbled egg.

Pro tip

Tuna can be treated and eaten like beef. Typically tuna is served as raw in the middle otherwise it will be dry and tough. Sear on a pan for 2 minutes per side.

Ingredients

Number of people

Salad

Tuna steaks 300 Grams
Olive oil 0.5 Tbsp
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Green beans 150 Grams
Eggs 2 Pieces
Romaine lettuce 200 Grams
Tomatoes 1 Pieces
Red onion 1 Pieces
Whole kalamata olives 40 Grams

Dressing

Dijon mustard 10 Grams
Red vinegar 5 ML
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Olive oil 0.5 Tbsp
Dried oregano 1 Grams
Garlic cloves 1 Pieces
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...